Name: Braised Short Ribs with Creamy Polenta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef short rib; 0.25 tsp Extra virgin olive oil; 0.25 cup Yellow onion; 0.25 cup Carrot; 0.25 cup Celery; 1 clove Garlic; 1 tbsp Tomato paste; 0.75 cup Beef bone broth; 1.5 tbsp Dry cornmeal polenta; 0.75 cup Water; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sprig Fresh thyme

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Braised Short Ribs with Creamy Polenta

Beef short ribs slow-braised in a savory bone broth reduction until fork-tender, served over a bed of velvety stone-ground polenta.

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NUTRITION

Protein

33.1g

Fat

34.7g

Carbs

21.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef short rib

0.25 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrot

0.25 cup Celery

1 clove Garlic

1 tbsp Tomato paste

0.75 cup Beef bone broth

1.5 tbsp Dry cornmeal polenta

0.75 cup Water

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

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PREPARATION

1
Season the short ribs with sea salt and black pepper.
2
Heat olive oil in a small heavy-bottomed pot over medium-high heat and sear the beef on all sides until browned.
3
Remove the beef and add onion, carrot, and celery to the pot, sautéing until softened.
4
Stir in the garlic and tomato paste, cooking for one minute until fragrant.
5
Pour in the beef bone broth and add the thyme sprig, then return the short ribs to the pot.
6
Cover and simmer on low heat for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
7
In a separate small saucepan, bring water to a boil, then whisk in the polenta.
8
Reduce heat to low and cook the polenta, stirring frequently, for about 20 minutes until creamy.
9
Serve the braised short ribs and vegetables over the warm polenta, drizzling with the remaining braising liquid.